Composition / ingredients
Cooking method
The slow cooker can already be turned on by setting it to the "frying" mode. Let three tablespoons of vegetable oil heat up in it.
While this process is going on, we need to have time to cope with the rest of the processes. First of all, you should peel the onion and carrot, and then, after washing them under the tap and draining them, cut them.
If the oil has warmed up sufficiently, this slicing should be sent to it. Fry for 5 minutes.
Chicken fillet is first cut into 1.1.5 cm thick plates, and then into slices.
Add the meat to the bowl of the slow cooker and continue to fry. A very important point is to fry without stopping stirring regularly. Nothing should stick to the bottom of the slow cooker.
In the intervals between stirring, prepare a solution of flour, water and cream. Having combined all this, we will pour it into a multi bowl.
Cut the tomato into thin slices. We send it to the bowl after the freshly prepared gravy solution.
Add salt to taste, pepper and simmer in the "quenching" mode for half an hour.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
